Deb, Mariko and Nicole want to thank Dickens parents & guardians with all their hearts for the wonderful spread provided at our
annual Dickens Staff Appreciation Luncheon on Friday, May 13 at the
Annex.
The 65-plus staff attending from both schools thoroughly enjoyed the
scrumptious appetizers, main course and desserts some of which can be seen in
the photos below.
Your delectable homemade dishes, beverages, cash donations, and hands-on
help on the day, made it once again a huge success. Thanks for helping to make our
teachers & staff feel extremely appreciated. It could not have been done without your support!
See two favourite recipes from Deb Copeland, at the end, after the photos :-)
Click on the photos below to enlarge for viewing -
Tents and table settings
Buffet style
Florals
Appetizers & main course dishes
Desserts
Beverages
Door prizes and thank you's
On left: Sharon and Nicole sport our stylish aprons
On right: Deb hands outs the door prizes
Root Beer Pulled-Pork
2.5-3kg pork loin (or preferred cut)
4 onions, diced
1/2 head of garlic cloves (whole or chopped)
1 355ml bottle of your favour of root beer
1 bottle of bbq sauce
Salt and pepper
Place the onions and garlic in the bottom of your slow cooker. Sit
the pork loin on top of that and season with salt and pepper
(alternately, you could use a spice rub! Mmmm!!!) cover with
the root beer and cook on low for 8 hours.
Drain
the liquid, keeping the cooked onions and garlic. Remove the
strings from the pork loin and begin to break it apart with 2
forks. Cover with as much or as little bbq sauce as you like.
Heat it through and serve with yummy coleslaw on fresh buns!
Lemon Yoghurt Bundt Cake
3 cups
(426 grams) unbleached all-purpose flour
1/2
teaspoon baking soda
3/4
teaspoon salt
2
teaspoons lemon zest
2 1/2 cups
(490 grams) granulated sugar
2/3 cup
(174 grams) plain yogurt
1/3 cup
(75 grams) whole milk
1/4 cup
fresh lemon juice
1 cup (227
grams) unsalted butter, chilled and cut into small pieces.
5 large
eggs, at room temperature.
To make the cake:
- Preheat
oven to 350°F.
- Butter and
flour a 10-cup (9-inch) Bundt pan or 2 loaf pans.
- Whisk
together the flour, soda, and salt in a medium bowl.
- In another
medium bowl, rub the sugar and zest together. This helps to
spread the lemon flavor throughout the cake.
- Whisk the
yogurt, milk and lemon juice together.
- In a stand
mixer fitted with the paddle, beat the butter on high until
smooth, about 1 minute. Slowly add the lemon sugar and
continue beating until light in texture and color, about 5
minutes. Don’t skimp on this step, since it is crucial to
the texture of your cake.
- Add the
eggs, one at a time, beating well after each.
- Reduce the
speed to low and add 1/3 of the flour. Add half the yogurt.
Repeat with another 1/3 flour mixture, followed by the
yogurt and finishing with the flour, scraping the bowl as
you go.
- Put the
batter into the prepared pan and smooth the surface.
- Bake for
about 45 minutes to 1 hour, or until a tester comes out
clean.
- Allow to
rest in the pan for 10 minutes.
Not
necessary but I (Deb) made an on the spot buttercream to
fancy it up a bit! For the buttercream topping:
4Tbsp butter
2 Cups icing sugar
Juice of 2 lemons
Beat the sugar and butter together either by hand or in the
bowl of your mixer with the paddle attachment adding the lemon
juice until you reach your ideal lemony flavour. Spread over the top of your bundt and chill until firm.
